Written by

DAWN MORIN-BOUCHER

For the Free Press

This fish recipe evokes the flavor and comfort of chowder, but without the work. / DAWN MORIN-BOUCHER/FOR THE FREE PRESS

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Here’s a fish dish that comes together quickly and takes very little time to cook.

That’s important because standing for long periods of time has been difficult recently with my foot in a cast. Plus, I keep bumping into the cabinets and the cats, and tripping when I catch an uneven kitchen floor tile.

This recipe is from a long time ago, when I worked a 9-5 job. I wanted the flavor of chowder without the work.

But with plenty of comfort. And convenience.

When I was growing up, plain kettle-style chips were used to embellish tuna casserole and mac ‘n’ cheese.

The chips in this particular recipe are not just to look pretty; they provide both salt and texture.

There are so few ingredients — every single one has to “bring it.”

The cheese doesn’t have to be Havarti, but it’s “butteriness” and acidity complements fish and cream without becoming dominant.

Serve the finished dish with oven-roasted winter vegetables — preferably ones that require little fuss, such as like slender baby carrots and Brussels sprouts, especially if you need to be off your feet.

Just like I do.

Simple baked fish

Simple baked fish

Serves 2-3

INGREDIENTS

1 lb. walleye filets (or cod)

Freshly cracked black pepper

˝ pint heavy cream

4 ounces Havarti, shredded

A handful of plain kettle chips

DIRECTIONS

1. Preheat oven to 375 degrees. Place fish in a shallow oven-proof dish just large enough to accommodate it.

2. Season fish with pepper on both sides. Pour cream over fish. Top with Havarti. Crush kettle chips and sprinkle over the top.